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- Jennifer Rubell, I like how you are thinking! Your Laugen lover, Malin http://t.co/KkR4Tg7E 2011-09-18
- #BreadExchange in Zürich. http://t.co/XuGjaFOS 2011-09-17
- Gruyere, last night. It is too dark Outside now. http://t.co/0hg0wh75 2011-09-15
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About
Posts by :
- Berlin 17-20 Jan
- Paris 21-24 Jan
- Ddorf 2-4/7 Feb
- Zürich??
- München 13-23 Feb
- Paris 2-5 March
- 0,5 dl Fibre oat flakes
- 0,5 dl Dinkel flakes
- some flax seeds
- 2,5 dl water
- some salt
- 1 spoon Raw Coconut mousse
- 0,5 grinded Charon fruit or Flemish apple sirup depending on my sweet tooth of the day
- Sprinkle some roasted walnut and serve.
- 60g salt
- 6 large herrings, descaled, gutted, filleted and pin-boned
- For the marinade:
- 750ml cider vinegar
- 12 allspice berries
- 12 black peppercorns
- 6 bay leaves
- 1 tbsp light brown sugar
- Zest of 1 large orange, pared in strips with no white pith
- 1 small onion, very thinly sliced
- 200ml medium cider
- 7 large eggs
- 100 gram flour
- 250 gram butter
- 250 gram castersugar (or, if you can find it, Java Sugar)
- 1 teaspoon vanilla sugar
- 2 tablespoon condensed milk
- 10 teaspoons cinnamon
- 3 teaspoons cardemom
- 3 teaspoons cloves
- 3 teaspoons nutmeg
- 3 teaspoons aniseed
- 2 teaspoons salt
- Black Wheat Sourdough. Simple and Pretty. Goes perfect with whatever you can think of that matches Black. Pretty much anything.
- Pumpkin Seed Sourdough. Nutty and amazing. Too bad you missed the concert, the seeds make the most beautiful sound when you take the Bread out of the oven!
- Very Classic Simple White Sourdough bread. It will be baked with Flour from Saxony and salt from the Murray river in Australia. The salt has a very light pinkish color tone.
- Once again; Bavarian Beer Bread with Apricot. I do not seem to get enough.
- Blueberry Crusted White Chocolate sourdough. I tried it on friends already and it was a hit.
- My, still going strong, favorite: Bavarian Beer bread with Apricots. Baked with Weizbeer from St. Georgen Bräu in Buttenheim and organic soft Apricots.
- Saffron (love!)
- Canded Ginger
- Maple and Walnuts (hit!)
- Blueberries (but blueberries are better in Pancakes)
- Charcoal and Vanilla (like)
- Choco
- Cinnamon
As good as it gets
February 1st, 2012Dear Friends, This is as good as it gets. Mangos, the sweetest kind, directly brought from Bangkok to our breakfast table in Berlin. Simply served with yoghurt.
And my blueberry swirls prepared before I fell asleep last night and baked in the morning.
To die for.
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Recipe is here. Be creative with you filling. I made about 50 buns in total. 25 blueberry and 25 seasalted caramel. Best tip ever, freeze then unbaked and serve them anytime you like.
Pimp your Porridge
January 28th, 2012This morning was an early one. My friend Stefanie came by early with a fresh pressed juice. I made porridge. Since we could not decide on which one of all the exciting porridge ideas we had in our heads, we decided to make two different kinds in a tasting size.
1) Blue Raspberry porridge with Dinkel, Oat, Kruska, Soy and Probiotic Blueberry drink
2) Banana Carob Porridge with Lucuma. Amazing. Based on Dinkel, Oats and Kruska. Topped with Lux Müsli from the House Frau.
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I think you can imagine what has been going on. I was in Paris and went to a great Vegan restaurant close to Canal St Martin that is called Voy (Thank you Saskia for the suggestion!).
It was, how should I put it, Inspiring. I left with a bag (a pretty small bag but still 160 euro) with different super healthy so called super fruit powders. I have done this before and I am normally ending up throwing it all away a year later.
Now I need to find a use for these things. Have stocked up on Spirulina, Lucuma, Carob, Acai and Acerola. I do not need energy drinks/bars. I have enough energy as it is. Suggestions anyone?
By the way, the porridge was great!
échange de bons procédés
January 27th, 2012Today, Friday, I have be baked bread for a Gallery opening in Berlin. I will bake the most simple kind with just flour water and salt. They will be serving it with the raw milk butter.
For you I have been baking 2 different kinds of Bread:
1) Half Dinkel Half White. It is still a white bread but it has the nutty flavor of Dinkel. The crust is made with Sage. The Dinkel is from a small mill in the Allgäu village “Dinkelsbühl”.
2) Bavarian Beer bread with Apricot. Still using the Weizen beer I traded in Buttenheim, hometown of Levi Strauss, for a pair of jeans).
Just let me know if you want it and it is yours. I can trade in Mitte until Lunch or later in Prenzlauerberg.
email is malin@elmlid.com
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Picture by Fred Bschaden in München. Thank you!
What Luxurious Swedish House Wives eat for Breakfast
January 26th, 2012What do you do to not get a bad mood when your first thought when you wake up is the image of your hard-core-over-full schedule? And you wish you had the guts to drop the iphone that has been vibrating the whole night and now shows 232 new messages into the waterglas next to your bed ( if it wouldn’t have been for that you are months behind on synchronizing the thing.)
My trick is to make sure I get a damn good Breakfast. ASAP. And it always works. As you can tell, I am a very very simple creature.
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Right now my favorite Yogi/Porridge/Salad/whatever topping is the Upper Class House Wife Müsli from Lotta Lundgren that she traded with me for a loaf of Beer/Apricot Bread in Sthlm in October. I like to add on some dried mulberries. I find that mulberries suit the concept.
From now on will my tamagotchi be set in flight mood between 00 and 08.
Bread Exchange in Paris today
January 21st, 2012The Bread is ready to trade with you from 9am.
I can meet with you Anywhere in Marais, preferably at the (capsule) fair.
Just email me at malin@elmlid.com
Bread Exchange on the Radio
January 20th, 2012Today at 15.40 they will talk about Bread Exchange at a program called “Schöne Woche” at Radio Eins in Berlin.
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And Eric and Fabian, thank you for the great headphones! Perfect as a headset.
Swedish Woods in the Bread
January 17th, 2012First day of the Fashionweek I will bring you a bread of the most simple kind.
It is baked with Canadian flour, Berlin water and Himalaya Salt.
Fun is rather in the crust where a purple sparkle of Blueberries from the Swedish woods is playing. It is not sweet, nor sour.
I would not say it is a strong taste of blueberries. It just tastes like my classic simple white sourdough with a hint of the woods.
Yes, it is all organic (as far as you can consider my dried wild blueberries organic).
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Send me a message if you like to trade with me on wednesday. You can pick up the bread ether at the LVC showroom in Mitte before lunch. Or, I know how silly it sounds, you could pick it up at the Bread and Butter fair (Tempelhof) later in the afternoon.
Pictures by Adeline Thomas. Småland July 2011.
Bread for the Fashion weeks
January 17th, 2012The busiest period of the year is coming up. Sales Season. It is like a band tour between all the Fashionweeks. Totally exhausting but I love the pace at the same time.
These are the classic tour dates for Germany Austria and Switzerland:
As you might already predict, this is also the tour dates for Bread Exchange. So, in case you are around, feel free to contact me already now and we can come up with a good time to trade!
I trade my Sourdough bread for anything you think I might need or anything that you think can inspire!
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I say Thank You to Antje Wewer for the article in Süddeutsche Zeitung this weekend. And to Klara Leo for the picture.
Chapman
January 13th, 2012Just a few hundred meters away from one of Stockholms most fancy hotels, Grand Hotel, you can stay cheaper than you could ever dream of. From 30 euro/bed you get the exact same view of the Royal Castle and the Stockholm stream. I never had a chance to go, but I would love to. Way more exciting then another 5 star night next door if you ask me!
This was one year ago. No real snow to talk of right now.
Telephone:
08-463 22 66Fax: 08-611 71 55
Stockholm
January 12th, 2012I love going to sthlm. It is not my home town, but it feels like it is.
When I was younger I prefered Copenhagen. I thought the Danish capital was way more relaxed, more stylish, less arrogant, more forward thinking and beautiful.
Me and my girlfriends were convinced that Stockholm was behaving as the local hero in a small town. Instead we went south on the weekends in the city where you were actually allowed to drink wine in the parks. Where not everyone looked the same.
I do not know who has had a more radical change, Me or Sthlm but I would like to think it is Stockholm. Or who of us has learned to open the eyes a bit more ( I hope that is me).
Today the city feels so much more open. 15 years ago Copenhagen was beating stockholm big time on the culinary scene but today I try to convince any foodie I meet to go to Stockholm. I have learned to love its 50’s architecture and even though it hurts to think of the parts destroyed after the war. And the water, You just has to love the water. So present. And you can swim (and jump from trees into the water!) in the middle of the city. There are stupid restrictions on alcohol consumtion within the city walls but I guess that nowadays I would rather leave the center if I am going on a picnic anyways. There are enough islands around to hide on.
Today I find Stockholm being great for so many things. Food, Shopping, Interior inspiration, excursions to the islands.
And I am going there tomorrow. Mainly to try the most excellent sourdough bread I know.
LVC Stock Sale – Berlin Today
January 11th, 2012
In the country where there is no Breakfast
December 26th, 2011I think I understand most food behaviors that I have been exposed to. But there is one I just don’t seem to get.
When people do not eat breakfast.
I wake up starving and have to hold myself not to eat 2 portions of my scrambled eggs or birchermüsli (I have even googled what a normal breakfast size is, since I am pretty sure mine is way above normal.). The only reason why I sometimes pushes my breakfast a head of me (like an hour or so) is because I can not make up my mind what I should eat that morning. If I have to be at a meeting early I set my alarm 30 min earlier. Easy peasy. Noone messes with my breakfast.
Today a Swedish morning paper wrote that only 1/3 of the Swedish grown up population actually eat Breakfast. Chock. And the ones that do inhale their bowl of granola in an average of 3 minutes. Often they eat as they dress, do their make up, pack their bags or whatever. Not that I should care.
I just do not understand why so few Swedes haven’t found the charm in making a feast out of this meal. Especially since they put so much effort into every other dish, cocktail, bread, glas of wine or whatever they are into right now. And I am sure that I am not the only one that have a pretty low blood sugar in the morning that I like to rise.
However, I guess I do not have to understand everything.
But seriously, the only meditation that ever worked on me must be to sit in peace and eat my breakfast.
the Bartering is spreading
December 23rd, 2011More than a year has gone since I traded with the Dutch Jewlery designer Lennebelle. Today I got a clipping from her where she is mentioned in the Korean Vogue. You are well worth it Lenneke.
Thank you for mentioning Bread Exchange as an inspiration in the article. The trading, its unexpected paths, and the people I meet are one of my major inspirations and it is lovely to hear that it is spreading!
Galasataray 3-1
December 8th, 2011Istanbuls heart is pounds so hard that you can feel it. The city is developing fast and everyone seem eager to show that, and where, they are moving. It is beautiful.
I should probably be running the streets to achieve all the treasures there are to experience.
But I went to Istanbul to relax.
In a quiet side street I found the Galasataray House Hotel, one of 3 hotels made by the Architect group Autoban. The location is perfect. The Cukurcuma district is full of winding small street with Antique shops.
But to be honest, I have had a hard time to leave the hotel in the mornings.
I have been sleeping like a princess.
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The Istanbul soccerteam “Galasataray” won against Fenerbahce yesterday.
Constantly in the need of holiday
December 7th, 2011Check out Designhotels.com ’s Advents Calendar where they are daily giving away weekends at different hotels around the world.
I am crossing my fingers that we will find the Munich hotel Louis in the Advents Calendar. I love that place.
Haferschleim to die for
December 5th, 2011I might be on of the few not British citizens who 2 out of 7 nights have the following last thought the minute before I fall asleep:
Now it is only 8 hours until I get to eat porridge**.
Most of the time it is only 5-6 hours until I will actually eat my porridge since I tend to wake up really hungry before 7 o’clock.
As you understand I have a very special porridge.
I call it the Magic Coconut Haferschleim
I am starting to think that there is something addictive in the coconut mousse that Carlos traded with me. But I really don’t care. If it is responsible for giving me a great morning mood I do not really care what is in it. Thank you Carlos.
The Magic Coconut Haferschleim
After above has cooked and turned into a classic porridge I take it off the heat and add
I can not count the times I ate this dish standing.
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Maybe I should mention that I probably think 5 out of 7 nights the following thought before I fall asleep “Now it is only 8 hours until I can eat XX for Breakfast”.
And, I never have these obsessive thoughts about any other dish. It is ONLY Breakfast.
And this is just some kind of guts-feeling-statistic.
Istanbul
December 2nd, 2011Anything I should not miss?
Any help is highly appreciated.
I want to be cleaned by the best hamam ladies in the city and eat the best street food that can be served to me.
I look for High and Low.Expensive and Cheap. Fancy and Dirty.
I like it all, as long as it is for real.
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Gozde, I know you read my blog sometimes. Any friend of yours that you would like me to bring Bread to in Istanbul? I know, your city is big, but maybe we can work it out somehow. Would be fun!
HELP and Trade for a good cause
December 2nd, 2011On sunday is our Local Christmas Market, “TOR DAY” in Berlin Mitte.
My friend Gonca is impressing me again. Last year she collected money and toys that she brought to support a project called Aktion Friedensdorf. This is a project where children from war areas were brought to German Hospitals in December and January last year. When the rest of us when home to our families, Gonca spend her Christmas with these Children and brought the money that she had collected.
This is pictures from Last Years Event.
This year she is ones again gathering money for Aktion Friedensdorf.
She will be collecting money by offereing cookies and cakes for whatever price people would like to give.
Of course I like to take part but honestly, I can not bake cakes. As you can see I am in a bit of a tricky situation. Therefore I thought that I could bake bread, and trade it in for cakes. How is that deal? Who is up for it?
Let me know if you like to trade with me and I make sure to bake you a bread for sunday. Trading would take place at Torstrasse around noon or in the morning in P-berg. Of course you can also contact Gonca directly and bring her cakes to sell.
Goncas Stand will be at the PR Agency BOLD where Hadnet will be playing records.
SONNTAG, 4. DEZEMBER 13.00-20.00 UHR
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TOR DAY – THE ADVENTOR EDITON Die Torstrassen-Posse hat sich rund um den Initiator MadeMyDay zusammengetan und ihre Lieblingsköche eingeladen, um den 2. Advent genüsslich zu zelebrieren. Jeder Store präsentiert gemeinsam mit seinem Lieblingsgastronomen sein favouriteX-Mas-Food und heißt dazu alle Torstrassen-Fans herzlich willkommen. Gourmands können sich auf einzigartige kulinarische Kreationen freuen - außerdem kann in allen teilnehmenden Geschäften an diesem Sonntag auch normal eingekauft werden. Sunday is Torday!
Baking in the Bunker
November 26th, 2011Last week Freunde von Freunden came out with their first book. If you do not know their Berlin based lifestyle observations you should definitely have a look at their site. Here is my old post on the book.
Tomorrow there will be a small release dinner at the publishers home. Yes, Christian and Karen Boros lives on top of this WWII Bunker in the middle of former east Berlin. For more information on his 3000 m2 art collection go here.
I am baking and my friend Conrad is cooking. Grill Royal is bringing us the meat.
I will make my 2 favorite sourdough breads and one one-off-special:
1) Beer Bread with apricots
2) Dior Shaded White Sourdough
3) Safran Sourdough with Belgian crumbled sugar and Raisins. It is Advent, and I am Swedish after all.
I will save one bread of every kind for you. Email me at malin@elmlid.com or comment here if you like to trade with me.
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The FvF book is sold online at as well at selected stores such as Colette and Moma.
BundesPresseBall
November 26th, 2011The night was a minor food parade and we travelled from chef to chef to try something new. I ended up favoring Champagne and Fishes at the north German kitchen area. I think it is time to go to Lübeck, Bremen or Hamburg soon. It has been way too long ago.
Regarding the ball, Let’s put it this way; One can discuss how much “ball” this event actually is. I do not really understand the meaning of getting ready for Walzer and then practically not really having the chance to dance.
When the late night act, Nena, started to sing, me and my cavalier thought it was time to leave.
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But I love to get ready for a formal event.
My hair dresser cancelled 20 hours before the Ball and I am sooo thankful for Teena Denzinger who stood up and helped me out. Make-up is what she is known for but last night her magic fingers saved my hair too.
Teena asked me what I wanted to look like. Oh, I am not asking for much much I said, I just want to look exactly like Grace Kelley. Preferably short before she was getting married. Great, Personally I would have rolled my eyes and turned at the door with such a wish.
The new book von Freunde von Freunden is out!
November 25th, 2011It feels weird to see yourself in it but I think they have done a great work. The book gives a good picture of todays Berlin. Well, at least of a particular scene in Berlin. But I like how the styles are really going Kreuz und Quere.
Here you find Freunde von Freunden online.
In the picture is my friend Conrad. We like too cook together.
You can by the book directly from Distanz or go to the best local dealer. The book is sold at locations such as Do you read me? in Berlin, Moma in NYC and Colette in Paris.
If Jackie wore a Parka it must have been this one
November 25th, 2011Check out the buttons on Nigel Cabourns Antarctic Parka in Orange.
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Or what do you say Saskia?
Not really a fashion post but a superficial one.
November 24th, 2011So, next friday am I invited to a German event called Bundes Presse Ball.
I normally like the question “What am I supposed to wear?” but this time I was not really sure (even more fun of course). Some Berliners say it is really formal. But to me, a ball with “smoking” as the dress code in combination with being a not seated dinner can not be that formal. But still, one has to take the chance to dress up in Berlin when it is offered. So I will make an effort.
I have been going through my old ball gowns trying to make up my mind. My absolute favorite is a vintage dress that was made in Bombay for the daughter of one of the owners at the East Indian Trade Company from Gothenburg. It was sewn in 1947, they year of Indias Independence. These kind of stories really makes me want to let the dress dance me all night. Or, lets put it that way, I have never been invited to dance at a ball as many times as when I wore this dress. This picture was taken in 2006.
Unfortunetly the dress is so vulnerable that it by now is falling apart and I can not wear it again.
When I was in Singapore I found a very similar fabric, but in a different colorway. I had this dress made but to be able to eat and wearing that corset I need to cut down on the sport. And that is not an option.
Anyways, my choice has fallen on my first ballgown that I wore 12 years ago. I had it made from 10 meter navy blue silk. So, this is me with the sun in my eyes at the age of 19. One was so much cooler at the age of 19.
Trying on the dress today it somehow did not really feel modern. I had to think of the Cinderella movie.
It might be a lot said if the make-over on my ball gown is in the league of Cinderellas. But I still love to think about the scene.
Thank you Rose at DSTH for your help!
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1947 was also the year when, for many people, the most classic Levi’s 501 was put on the market.
Mosel – Hilfe!
November 20th, 2011On wednesday I am driving through Saarland and along the river Mosel. I am searching for wine of course.
What am I not allowed to miss? I am so thankful for your help!
Wines I have laying around at home and that I have liked are:
and, less exciting, but a wine I might save for a wednesday night sushi take out:
May I also take the chance to introduce you to my favorite food shop in Berlin?
Goldhahn & Sampson is located at Helmholzplatz and run by Sascha Rimkus, my number one foodie in Prenzlauer Berg. He is full of knowledge but at the same time with a total respect for my opinion in areas where I have practically no experience at all.
Sascha carries not a gram of snobbiness.
Dunkerstrasse 9
Monday-Friday 8-20
Saturday 10-20
Sascha ones traded a wine course for a sourdough bread. My favorite on his Mosel list was the Weingut Weiser-Künstler. I think I will make a stop there.
München, I have Bread for you on Sunday
November 19th, 2011On my way into the mountains I will stop by in München tomorrow.
With me I will have one Rye Bread and 2 wheat sourdough. The Bread is baked with all through Bavarian flour (some from Dinkelsbühl and some from south of Fischbachau).
Please let me know if you are able to meet up tomorrow in Glockenbachviertel around 5pm!
All the best,
Malin
May I introduce you to Robin Kranz
November 14th, 2011A German food blogger that I got to know through Bread Exchange is Robin. Robins blog “The Daily Bread Diaries” is what the title describes; a diary about what she is eating.
I want to eat what she is eating.
Please follow her. It is very inspirational, even if you don’t know German. Think about it as a picture book.
Robin has been mentioning Bread Exchange here and here and here.
I met Robin the first time in Hamburg. She had made a strawberry jam with tonka beans. Very fluid and very good. Since I had brought my own bread for a meeting with the head buyer at manufactum her trade was perfect. Ursula and I could have finished the jar back there in the Manufactum stock room.
This is my finished jar. I love how she labeled it with a pink fabric tape.
Serve your friends Möpse
November 12th, 2011If you followed me at Usedom ealier this week you now have some tasty Herrings waiting in the fridge to be rolled up into a Mops.
I suggest you serve your Rollmops with your favorite Snaps. Actually, I never manage to eat a Rollmops without drinking a snaps with it. But that is another story.
When I serve Rollmops I like to put a bit of extra effort into the whole presentation. This morning I took the canoe at lake Wannsee at 7 in the morning and picked sea roses for the table.
If you are lucky you have friends that are aware that they are an important part of the presentation (and the picture) and will show up to your mops party dressed for the occasion.
My friend Gonca did.
Your Rollmops is soon ready to be eaten.
November 10th, 2011A “Rollmops” is a dish invented in the first half of the 19th century. It was named after the dog rase “Pug” since its form reminds of the interesting little dog body. I always thought that the dish came from Hamburg, but it is actually invented in Berlin.
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Picture of Mücke, here wearing a classic 19th century bathing suit. Ahlbeck, Usedom.
Bread Exchange in London Tomorrow!
November 8th, 2011I bring you fresh goods for anything that you have that could inspire me somehow.
Let me know if you like to trade with me in Shorditch/Clerkenwell/Hoxton area on Wednesday.
I can’t wait!
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The closest I get to a London image right now is this is a picture of my Mother that one of her girlfriends shot back in the days. Playing an Off-road Sherlock Holmes or something. I think they had fun.
Time for Mops
November 8th, 2011How to make a classic north German Rollmops
1. Dissolve the salt in 500ml water to make a brine. Add the fillets and leave for 3 hours.
2. To make the marinade, put all the ingredients in a saucepan, bring slowly to the boil and simmer for 1 minute. Remove from the heat and leave to cool.
3. Drain the herring fillets from the brine and pat them dry with kitchen paper. Roll them up from tail to head, skin side out, and pack the rolls into 3 x 500ml sterilised preserving jars.
4. Pour the cooled marinade over the herrings, making sure the lemon zest, bay leaves and spices are evenly distributed between the jars. Seal the jars.
5. Store in the fridge for at least 3 days before eating. They are best from 5-10 days but will keep for up to a month (still sealed). To serve, drain the fillets from their marinade.
EAT THEM WITH RYE BREAD. NOT MY SOURDOUGH.
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Recipe from River Cottage. I would roll them around a little pickled cucumber. Tasty.
Pictures by the Photographer Nadine Elfenbein. I really really like how you take pictures Nadine.
Deutsche Post
November 7th, 2011Seriously. Who does not want to send Lotta Lundgren and Emi Guner free clothes? There are not many other people in the Swedish, or German, Media that I feel more respect for and at the same time make me smile. As a, somewhat overused but oh so true example: If Lotta tells me to cook a stew on my own pet I would consider doing it.
I am sure that the German postal service, Deutsche Post, never thought of the fact that their Yellow is the same color tone as the skirt of Snow White. But Lotta did notice. See what I am saying?
Lotta here beats my friend Vili in the competition on the theme “Dress for the occasion”. Or maybe this is rather “Camouflage”?
Below is another example of Lottas ability to melt into the picture, this time behind an Icecream.
Another candidate who likes to match himself with the C.I. of German Companies is Benny, here at Deutsche Bahn:
This was my latest Lufthansa flight:
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If you are not following Emi already you are missing something. And we don’t want to miss something, do we?
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You can buy Lottas book “Om jag var din Hemmafru” (”If I was your housewife”) here.
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Benny, I hope you don’t mind. If you do, please let me know and I take it down. Ok?
I almost forgot:
November 6th, 2011Today it is 379 years ago since the Swedish King Gustav II Adolf was killed in the foggy break of dawn on a wet and dirty field in the German village Lützen. For more information see last years memorial.
By the way, you can still see the outfit that Gustav wore the day he died when you visit Sthlm. My favorite Museum to visit as a child: Livrustkammaren (the Royal Amoury).
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Picture is taken in August at the Killing Fields of Lützen as me and my Swedish friend Anders went on our thematic road-trip labeled:
“Germany, the Great Journey of Minor Discoveries”
Back from the Islands =Bread tomorrow
November 6th, 2011After some days on the seaside I am back home with a bubbling dough for you.
Once again it is my absolute favorite Bread: Bavarian Beer Bread with Apricot.
If you have not tried it yet I really recommend you to do so.
I am baking it with a blend of Bavarian flour from the Border to Austria (thank you Andreas!) and flour from the organic farm Torre Colombaia in the Italian region Umbria (thank you Saskia!). French sea salt and a mitt between Bavarian Wheat Beer and Water from Usedom island.
I will bake it tomorrow morning and can trade it with you in Pberg before 11 or Mitte from 11. Let me know if you want it.
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In case you feel uncomfortable about the picture:
Your Bread will be in a proper kitchen.
But, personally, I like to eat Bread made in the so called Nature. Like at roadtrips.
Spekkoek
October 30th, 2011I think it only happened 3 times over the years that I personally asked for a trade.
But last week I could not help it: I was craving for spekkoek.
1,5 years ago, for Easter Dinner, I was introduced to this Thousand layered Indonesian-Dutch Cake (Indonesian – Lapis Legit) that my friend Robin van der Kaa made. It is a relic from the Dutch occupation in Indonesia. And it is so so good. It is rather thought as a dessert cake but since today I know that it also works perfectly instead of brioche with foie gras too. So please try Robins recipe (he accedently used Coriander instead of Cinnamon. No problem, it tasked great).
VAN DER KAA’S SPEKKOEK
“In general the recipe is not supercomplicated, you just need 4 different bowls or something which is a bit annoying. The amounts of spices I put in are pretty mellow, you can definately go overboard with them a bit more… I mistakenly added coriander once and that tastes pretty decent also apparently”
Seperate the eggwhites and yolks in two different bowls and whisk both well.
In another bowl, mix the sugar and the butter. When properly mixed add the flour to the mix.
Add the eggwhites and yolk, and after that the condensed milk, vanillasugar and salt.
Separate the dough equally between two bowls.
Add all the spices to one bowl and mix well.
Take a springform (about 22-22 cm wide) and coat the inside with some butter.
Add a 2-3 cm thick layer of the dough with the spices and put under the grill (at about 180/200 C) for a few minutes until it’s done.
After that add a layer of the ’unspiced’ dough, and keep on making layers alternating between the spiced and unspiced dough until it’s finished.
At the end, cover the springform with some aluminium foil and keep on baking for about 10 minutes.
Best thing to do is to let the spekkoek cool off for a bit, and package in plastic. For some mysterious reason it tastes even better the day after when properly packaged. The cake is fairly heavy, so it’s normally served in thin slices.
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Another good thing about Spekkoek, at least for us in Berlin, is that it is actually better to make in a gas oven then in an electronic oven.
Please meet Mr. Brendel
October 29th, 2011Küchengerüchte is a German blog that I got to know through Bread Exchange. Markus Brendel’s blog is a Diplom work where he analyzes the possibility to connect design and food. He presents the Supper club as an ideal Plattform.
Somehow he found Bread Exchange (and wrote about it HERE and HERE) out there on the web and we ended up meeting for a Bread talk during July fashionweek in Düsseldorf. We also traded Bread for Wine (one of my fav German Rieslings actually:)
Mr Brendel is really into good bread and has made a lot of thought into it. I left our very short meeting full of inspiration. I told him that I had problems achieving the perfect crust in the Estate I was staying at outside Düsseldorf. I got to borrow his iron pan to try a new little bread project. His suggestion is great and simple (it old fashion German tradition to bake the bread in a pan instead of directly in the oven) and I have actually ended up using this back up plan when I have to bake at places where the oven is simply not good enough. To bake your bread in an iron pan (don’t forget to put oil/butter and flour on the walls) with some sprinkled water on to will guarantee you a good crust when nothing seem to work as it should.
At my parents place for example. My parents has this high tech equipped kitchen, but their modern oven will never achieve the crust that my East German Gas (Yes, it is really 20+ years old and I will cry the day it breaks) oven is able to. It is simply not about money when it comes to making the perfect bread folks.
But don’t worry, if you are stuck with a shit expensive oven investment that never seem to work you can make a 2nd, somewhat less expensive, investment: a traditional le Creuset iron pan. Phu, a relief, right!?
Anyhow, in Düsseldorf I was staying at a farm , Bornerhof, that had everything: except a great oven. Luckily Markus saved me and let me borrow his Iron pan. And ones again, Bread Exchange was saved and Bread was made.
Sweet.
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Markus taught me that you have to bake with the lid on the bread the first 20 min and then you can take it off. I would probably take it of a bit earlier (aber like 5-10 min) to make sure to reduce the pressure on the bread and give it space to rise. But please test for yourself what you prefer.
BOLD and Bread Exchange
October 27th, 2011Today’s Pop up Bakery at BOLD in Berlin. Levi’s Made and Crafted is showing the SS12 collection.
I kept 2 Bread for you to trade:
Send me an email, or comment here if you like one!
malin@elmlid.com
Getting in the mood
October 26th, 2011
Having to do Travel expense reports is the back side of Traveling. One should not complain, but God, it is boring.
I have made great efforts today to get in the right mood for going through that pile of receipts (which now is a bag of receipts). I don’t have many office days between my trips you know.
I made home made Granola with canded walnuts. I very much recommend this. But only as distraction.
I also made “Köttbullar”. And served them to myself with greek-yogi-feta-cream and grilled paprika as fingerfood on baby silver plates.
As I was about to start I remembered the package waiting in my Sweet Box that I can only reach with help from a stepladder.
I finished the package standing.
So good.
Now is the time. I will do the receipts now. It will be a long night.
Bread from the Westphalian Woods
October 25th, 2011Saturday night I traded a Blueberry Choco bread for a home made Wild Garlic (Bärlauch) Pesto from the forests in Westphalia. Today I am turning what we didn’t finished this weekend into a Bärlauch Sourdough and you can have one if you like. I will eat it with a very fresh goat cheese or for lunch with mushrooms maybe?
Thank you Marlene!
This is where the Wild Garlic was picked…
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The bread with be ready in Berlin on Wednesday.
As usual, if you would like to trade with me, send an email to malin@elmlid.com or comment here.
Bread Exchange in Berlin on Monday
October 22nd, 2011Monday Bread Exchange will give you:
All ingredients are traded.
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Please comment here or send me an email to malin@elmlid.com
That way I can make sure to have enough bread on Monday.
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Bavarian Beer Bread baked with Canadian Flour and French Seasalt. I ate it with Swedish butter and Honey from Afganistan. Direct import. Sweet.
Delicate
October 22nd, 2011The, to me, always inspiring publishing house GESTALTEN came out with a new book on the subject Food the other week.
Thank you for writing about Bread Exchange. I feel honored.
“You are HOW you eat, as much as what you eat. Now, more than ever, eating is an expression of our mindset, identity, spirit, culture, and aspirations. Against this background, this book is an entertaining visual exploration of a diverse scene of young entrepreneurs that see eating as a creative challenge. They are united by a passion for making food an experience and are striving to deal with eating and nourishment in more imaginative, more sensuous, and more responsible ways.
Delicate is an inspiring collection of people, places, projects, and products from around the world that are blazing trails for a new passion for food and the ways we share it.” (Gestalten)
City dogs need holiday
October 22nd, 2011My friend Rahel has a Weimaraner named Finn. We all knew that there is something very special about Finn.
Finn has been photographed by Mario Testino.
And modeling for Stefanel.
I would not say that all this fame has gone him over his head. He is still the same loveable soul that he always was.
The first time I took care of Finn I thought he was Vegitarian (Rahel is, and he looks like someone that could say no to meat). I served him all the tasty things I could come up with that didn’t include meat. He didn’t eat all day. I had to call Rahel and ask what was wrong.
I had such bad conscious that I ended up serving him my finest waterbuffel filet that was supposed to be my own dinner. I suspect he knew this would happen if he played his cards right.
Finn has had quite a stressful summer with several surgeries due to attacks by aggressive jealous fellow dogs. Our friend Andreas thought he needed to get out of the city and decided to take him for holiday.
I gave Amely at Rösler House a call and luckily she is a Dog Friend. So now Finn is going for recreation in Fischbachau.
Man, I am jealous.
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All holiday pictures of Finn are taken by Andreas Berschauer. Ailine Liefeld took the picture of Finn on the floor in my Apartment. Stefanel pictures by Mario Testino. Baby Finn is taken by Mirjam Wählen.
Clemens en August
October 21st, 2011Clemens en August are showing/selling their FW11 collection until Sunday in Berlin. They travel Europe and only sell their collection in selected cities for a few days.
I don’t seem to be able to visit them without buying something. Highly recommended.
Schinkel Pavillon, Oberwallstrasse 1, Thu.20 – Sun.23 Oct.
opening time 11 am – 8 pm
mood autumn/winter:
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The collection will also be sold in:
Hamburg 20 October 2011 – 22 October 2011
Frankfurt 27 October 2011 – 28 October 2011
London 27 October 2011 – 29 October 2011
Saturdays Bread Exchange is sweeter than ever.
October 21st, 2011But, as usual, sweet darlings tend to match excellent with ruff partners.
Like Roqueforts. Or really really old Gruyere.
So don’t worry if you don’t have a sweet tooth, I am sure you will find the balance.
Tomorrow I will have the following 2 Sourdoughs for you:
I have used a blend of Canadian flour and flour from Saxony. The salt is french and from the Ocean.
I hope you will like it.
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Trading will take place in Berlin Mitte tomorrow, Saturday.
Night trades in sthlm
October 19th, 2011I arrived at 23.39 at sthlm central station. A weird place to trade bread at. Some brave souls had dared to meet up with me. At the station i got one of the funniest trades ever, a pair of Pantiehose. Magnus, who just quit his job as manager for the Swedish Trade council in Helsinki to work full time with his own project met up with me at the rail track. It is not a normal pantiehose, of course. Magnus makes classic crompression socks in a more fashionable way. Nice packaging. Made for women who travels a lot and want to keep their legs pretty. Thank you Magnus. I would say I am your target group.
On my way to my apartment I had the cab make a stop at Maria Torget where I met up with Sara from Paris. Sara already traded with me ones in France but this night she happened to be visiting Sthlm on her search for Swedish Antiques. She is running a vintage store called Revu and sells costumized vintage clothing. Worth checking out too!
In the Morning Gaby, an old friend from high school, came to join me when I started my doughs and we told each other stories from back in the days. Very nice. She brought Apples from the Swedish Island Öland. Nostalgic.
What’s up with that collar??
October 19th, 2011I carried my dough with me all day. It was supposed to become a black colored white sourdough for the Swedish Man of Taste, Per Styregård (editor in chief at White Guide). I felt the pressure.
The dough joined me for breakfast in the city, and for Lunch in Järna. When I arrived at Saltå Kvarn, and asked the baking master Manfred if I could use his oven it was hard for him to say no. Maybe that is the trick to find ovens on the road? Once again, Thank you Manfred!
Yesterday I received an email from a bakery in Edinburgh called Peter’s Yard. They offered me their oven if I ever happened to be in town. I read about their journey and it made me smile. Hey, “Happen to be in town?!?” You just gave me the 3rd reason to go to Edinburgh…
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My other 2 reasons to go to Scottland: Oysters and Scallops.
I would OD on eggwhite.
These outfits are really unsexy.
I like my crust harder and darker than the result I got. But It is a pretty color game going on with the blacks and the greens.
Role Models – Saltå Kvarn
October 18th, 2011Manfred Enoksson. The Master at Saltå Kvarn. Very very Inspiring. And You have been so good to me.
Last week, during my so called holiday in Sthlm, he took me to his favorite restaurant in Järna, outside Sthlm. Great fresh buffe at “YtterJärna Restaurang”.
The dessert we ate at the little stream behind the Bakery. Scenic.
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I love the idea of single packed scoops. I know, a lot of packaging but I would normally only have bought one (but had to try a spoon of all three).
Explosions in the sky
October 18th, 2011Ich have to share with you a song that I loved for years now. You probably know it already.
To me this song is like the most beautiful picture of the appreciation of Life, and of Love.
It is patient.
But yet energetic. Like perfect love.
It is straight and with full focus on the goal. Almost Marching. No compromises.
But still sensitive.
Like I wish to live.
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“Your hand in mine” with Explosions in the Sky.
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The picture is from an early August morning in Småland, Sweden.
Thank you no2!
October 18th, 2011Thank you Johan and Klara at Metro for the very nice article today. I spilled my take away coffee when I saw it on my way to the subway.
You can find the article here:
Reser runt världen- och byter bröd, Metro October 17 2011.
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Extra thank you to Klara Leo for the pictures and your patience. I know I am not easy when it comes to pictures.
Thank You!
October 18th, 2011Thank you So much Gisela Williams, Jen Murphy and Food & Wine for the sweet Article!
And thank you James Widegren, I think you are the reason for all of it, right?
Ailine, I love your pictures. I always do!
And Thank You Emma, Benny, Rahel, Jakob and Conrad for composing recipes for the brunch!
And thank you ALL for helping out with Trading in advance for the story.
And, my dear friends, thank you for helping me eat all the food. Well, not all, there is still some jam left so let’s brunch again, Very soon!
The article about Bread Exchange in Food & Wine November Issue.
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Picture by Ailine Liefeld.
The Swedish Fashion Crowd like to eat.
October 16th, 2011No drink lists but an impressive selection of home made hot dogs at last Thursdays press night. AWB and Martin Bundock, again.
It is an amazing feeling of homecoming.
I have been away from Stockholm way too long.
Fredagsmys-Freitagsgemüt-Fridaycozyness
October 15th, 2011I was invited to Burger night in Stockholm. A guest line up including high sensitive foodies and well renominated food journalists. Everyone should bring something. Martin made home made ketchup. The pickled cucumber was of course both home grown and home made. Lovely mustardy dressing, from scratch.
I wanted to bring something special. So I pulled my strings and was able to trade one sourdough bread for hamburger buns, From Mc Donalds. I guess “special” depends on the setting.
I love cozy friday.
I
STHLM. early in the morning.
October 13th, 2011Early in the morning at Fabrique. Rosenlundsgatan 28. I decided to keep the curlers in. Alternative would have been to wake up at 3. Not an option.
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Thank you so much Robert!
Thank you Emilie Lindgren for the early morning pictures.
STHLM Preperation day
October 12th, 2011Tomorrow I have a pop up bakery in Sthlm.
I always forget how much work it is to do a bread event. You turn up at a location (if you know me, with way too little time) and you have to work with tools you are not really used to. You work with temperatures different from home (STHLM is SHIT cold right now). And different flours then you’d normally pick. But that is part of the fun.
A.W.B. A.World. Beneath. has done great work. They found me an Oven. They arranged with herb, oils, salts, berries, nuts, and all the other stuff you just need. Prepared me with bowls from Marie Levau. Plastic box from Riche. And invited the people.
Huge that you to Emelie and Martin.
I brought the trades you made. Not all, but some. I got the jaoanese charoal. I brought my scale. And my 2 sourdoughs. Manna, from Sinai. And the true companion that has been serving me at all fashionweeks around the world for the last 4 years.
We’ll see tomorrow how it will work out.
I will keep you posted.
thank you Fabrique!
October 12th, 2011Robert at Fabrique has allowed me to use his ovens tomorrow for the Bread event I am doing at AWB. This is always the critical moment when you do a pop up bakery – to find an oven. And to find an oven not to far away from where you are sleeping. Check, I live 120m away from Fabrique and can fall out of my bed into the bakery. Remember that the bakers wake up really really early. I will start at 6.00am. I might even bake in curlers.
Thank You so much!
I went by the bakery today to have a peek and just the look of the loaves convinced me. Will have the Rye sourdough with bowl of Mussels tonight!
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The Bread was awesome! Rosenlundsgatan 28 in Stockholm is the address.
STHLM BREAD EXCHANGE
October 10th, 2011Bread Exchange together with A.W.B invites you to breakfast on the 13th October, from 8am at A.W.B, Rosenlundsgatan 36b.
Welcome. Please RSVP.
—- BREAD EXCHANGE —-
I bake bread. If you want it, I trade it with you for almost anything, just not money.
I trade for anything that could inspire me, or teach me something. I trade for anything that you do better than me, anything I haven’t tried or know before.
I am based in Berlin but trade all around the world. Ether through my own travels in the fashion business or by people showing up where I happen to be.
When a bread is ready I blog, twitter or post it to my facebook group. In total I have over 1000 people that I trade with.
I bake back to basics, simple white sourdough bread. Flour water and Salt together with my London born sourdough that I have used for the last 5 years.
Wherever I go, so does my sourdough – Amsterdam, Copenhagen, Sinai, NYC, Düsseldorf, Paris, Zürich, Vienna, Colorado, Basel, London, Antwerp and now Stockholm.
My bartering project has turned into a small eco-system where most of the ingredients I use are trades for my bread.
Every trader has a story to tell about its choice of trade so every bread is full of stories. This is what I love the most about this project.
For more info about Bread Exchange visit www.elmlid.com,
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This week bread exchange will bake for A.W.B’s SS12 press days. I will serve bread, butter and a selection of jams she has traded over the last 4 weeks in Kitzbühl, München, Paris, Tokyo and Berlin. Thank you all for helping me with this!
Unfortunately here was as usual a limit on how many jars of jam I could bring on the plane so I would still be up for any jam trades before Thursday.
In case you like to trade with me for the Brunch on Thursday, just email me. I can trade with you ether at the Central station from 23.39 (when my train arrives) or on wednesday in Sthlm. Just let me know in advance, the bread takes atlas 30 h to make. malin@elmlid.com
All the best,
Malin
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For the invite: A.W.B. Press days SS12
Ok Guys, the first recipes are online…
October 10th, 2011I am a bit nervous. And happy.
The November Issue of the US magazine Food & Wine will write about Bread Exchange. The Magazine will reach the stores mid October.
But some recipes are already online.
These are my Waffles from Liège.
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In case you like to freestyle a bit I would really encourage you to do so. The Liege waffles like to be influenced. Personally I have tried the following:
And, another thing, I think the waffles tastes just as good cold. They stay fresh almost one day.
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Thank you Ailine for, ones again, making amazing pictures!
ps. I would not eat Liege waffles with fruit. They are good as they are. Really.
Breakfast Heaven in Paris 2
October 10th, 2011The fruit box was turned into a table. The cheese paper was turned into a table cloth.
Julian had the necessary tools. Note his Colette x Opinel pocket knife.
Sweet.
The non-snobbish Foodie
October 10th, 2011There is a red thread going through my friends in the Fashion business: We all love good food.
I tend to like people who can appreciate food in general but within my business it seem to be a pretty safe card. They know how to treat themselves well, and that does not always come natural in this business of superficialness.
I met Julien 3 years ago when he visited my Wood Wood showroom. Of course I served him Bread. I ended up doing a small contribution for his magazine Shoes Up where I presented my breakfast on a tray.
Since then a lot of things has happened. I started my project Bread Exchange and Julien runs since1 year a Life Style Food Magazine called Fricote.
Fricote is different from any food magazine I ever read. It is not fuzzy. Not Snobbish. The food in itself is not fake styled (In some magazines food styling is more like a chemistry class). Just about good food and great stories in settings normally just seen in Fashion and Lifestyle Magazine.
In France being a foodie is easily seen as something decadent. But a true Foodie is, to me, never Snobbish. Being a foodie is about being openminded and curious.
For me Julian is the true Foodie.
Bread Exchange is going home
October 8th, 2011On Thursday I will make a Bread Brunch for the Fashion Crowd in Stockholm. I will serve them Bread and Butter. And anything that you like to trade with me before.
I can trade in Småland, or Öland, until Tuesday. Or anywhere on the road up to Stockholm on Tuesday Night. Or In Stockholm on Wednesday.
Just let me know if you want a Bread, and I will bake for you.
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You reach me at malin@elmlid.com
Danke Styleproofed.com
October 6th, 2011Some of us in the so called “Fashion Crowd” do eat bread. But only when it is a really good Bread. And, rule number one, never in the evening ;) Ask the girls at Chanel in Nyon.
Thank you Styleproofed.com for your kind words!
Please let me bake for you.
